I think it’s safe to say that Mexican food is a big favourite in most British households today. Fajitas are a family staple in our house and a great option when entertaining friends.
We love the option of being to dress up our own wraps to our own choosing, Raj loves the cheese and sour cream whereas I am a guacamole fiend!
Mexican food is super easy to make and you can have loads of tasty flavours on your table within half an hour
Simple and tasty is my fave!
As it’s Cinco de Mayo this week, a Mexican day of celebration on the 5th of May, I thought it would be great to start getting in the mood with food.
I have to say I’ve become a big fan of these soft tacos. They have a flat bottom which means you can put them down on your plate without them falling over. And being soft means they don’t crumble apart when you bite into them like the crunchy tortilla style tacos.
For my version of the tacos I chose to go with a classic prawn and avocado pairing, but Mexican-stylee – my Mexican Prawn Soft Tacos.
I marinated the prawns overnight in a spicy tomato sauce then fried in strong coconut oil to give it a light tropical flavour.
For the avocado, I created a salad of sweetcorn, black beans, spring onion, coriander with the avocado and dressed it in a simple lime dressing.
The whole thing takes about 20 minutes to prepare and cook. We used the jars of accompaniments of sour cream, guacamole, salsa and jalapeno peppers to dress up our soft tacos to suit our tastes.
It tastes delicious!
Of course, Mexican food is a cuisine you can adapt to suit your own tastebuds. Perhaps you can add some fajita seasoning to your prawns to jazz it up further. Maybe add some crunchy lettuce to the tacos. Or get really creative and create a batter for the prawns for some extra crunch!
Mexican Prawn Soft Tacos (serves 2)
140g Fresh Prawns
1 tbsp Tomato Puree
1/2 tbsp Dark Soy Sauce
splash of Worcestershire Sauce
1/2 Red Chilli, deseeded and finely chopped
1 tsp Olive Oil
100g Tinned Sweetcorn, drained
100g Black Beans, drained and rinsed
2 Spring Onions, finely sliced widthways (the small way)
1 Avocado, peel and chopped into bitesize squares
2tbsp Fresh Coriander, roughly chopped
1 Lime, juice only
1tbsp Olive Oil
1tbsp Coconut Oil
Soft Taco shells
In a bowl combine the prawn marinade ingredients of tomato puree, dark soy sauce, Worcestershire sauce, red chilli and olive oil. Tip in the fresh prawns, stir well before covering with cling film and allowing to marinate overnight in the fridge.
Use a small mug to whisk together with a fork the lime juice and olive oil. Set aside.
In a large bowl combine the sweetcorn, black beans, spring onions, avocado, fresh coriander and a sprinkle of coarse sea salt. Tip in the lime dressing and gently toss together careful not to let the avocado or black beans get mushy.
Heat the coconut oil in a large frying pan over a medium-high heat. When the oil has melted add the prawns and fry until pink all over and cooked through, about 2-3 minutes on each side.
Heat your soft taco shells according to packet instructions, OR freestyle it like us and heat over the gas flame for a few seconds on each side.
Serve the prawns, salad and taco shells with your favourite Mexican sauces and condiments.